Description
Appearance and Origin
The olive, scientifically known as Olea europaea, is an evergreen tree belonging to the Oleaceae family. Originally from the Mediterranean region, it is now widespread in many temperate to subtropical regions of the world. It is characterized by its silver-gray, scale-like leaves and the characteristic small fruits.
Growth
The olive tree is a medium-sized tree with a dense, spreading crown and a fissured, gray bark. It can reach heights of up to 10 meters and has short, stout branches carrying lanceolate leaves.
Cultivation and Care
They thrive best in sunny, dry climates with well-drained soils. They require little water and are highly resistant to drought and heat. The tree is relatively low-maintenance and requires only occasional pruning to promote growth and maintain shape.
Taste, Use, and Fruit
The fruits have a characteristic, slightly bitter taste and are often used in various forms, including as table olives, for oil production, or for making pastes and sauces. Olive oil, pressed from the fruits, is an important component of Mediterranean cuisine and is highly valued worldwide.
Harvest Time
The first fruits are typically borne about 3 to 4 years after planting. The main harvest period is usually between autumn and winter, although olive trees can bear fruit year-round depending on the location.
Pollination
Olive trees are self-pollinating and do not require pollination by other trees to produce fruit. However, pollinating insects such as bees can help promote fruiting by visiting the flowers and transferring pollen.
